Roasted Tomato Basil Soup and Italian Chopped Salad


  • 2 C. Red-Leaf Lettuce, chopped
  • 4 C. Romaine lettuce, chopped
  • ½ Red Onion, thinly-sliced
  • 1 Jar Artichoke Hearts (14 oz.), drained and halved
  • 1 jar Roasted Red Peppers (12 oz), drained and diced
  • ¼ C. Italian Vinaigrette
  • Parmesan Cheese, grated, for garnish


  1. Combine the lettuces in a large mixing bowl.
  2. Add the onion, halved artichoke hearts and diced red peppers to the bowl.
  3. Drizzle with Italian vinaigrette and sprinkle with parmesan cheese.
  4. Divide into shallow bowls and serve alongside warm bowls of Boulder Organic Roasted Tomato Basil Soup.


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